I couldn’t possibly continue on with this month’s Pumpkin theme, without brulee-ing something..(I have no idea how to spell brulee-ing)..but here’s the recipe~
1 cup canned Pumpkin
1 cup packed brown sugar (reserve 1/2 for the brulee top)
3/4 tsp. ground cinnamon
1/8 tsp. allspice
1 12 oz. can evaporated milk
1. In a medium bowl combine pumpkin, eggs, sugar, cinnamon, and allspice. Stir in evaporated milk and pour into a 9-inch oven safe dish..OR into some cute individual ones! 🙂
2. Bake in a 325 degree oven for 45 minutes, or until firm.
3. Let cool, and cover the top with a layer of the reserved brown sugar..caramelize the sugar to make a crisp shell! A torch works best, but a broiler will do the job as well!
Before torching, I created some lumps and bumps in the sugar to achieve hills and valleys of burnt sugar yummyness!
Break through the sweet shell and enjoy!
This serves at least 4 people..so make sure and share! 🙂
I have 4 very small brulee-size dishes in the oven and 2 small custard-size dishes in the oven right now. Will post again tomorrow and let you know how they turn out. The batter, at least, is delicious!
Wondering if the temp should be adjusted a bit more? I did ours for 40 mins, and then turned the temp up to 350 and another 15 mins, wanting to make sure they were done.
Turned out delicious!! I will put a bit more sugar on the next ones to make a thicker shell, needing to go a bit slower and more even pattern when torching the top, but was great, with a small glass of milk!